Dan-O's Chicken Thighs on 14.5"

[AaronL]

Pretty happy with the results for my 2nd cook. Any suggestions let me know!

Prep:
Brined thighs for 6 hrs.
Pat dry + season with Dan-O's Spicy Seasoning.
Air dry in fridge for 1 hr.

Cook:
Charcoal:
Minion Method.
1 chimney Kingsford Briquets
1/2 basket remaining bag Kingsford Briquets + B+B oak briquets.
Wood: 1 Pecan chunk

No water in pan.
Thighs cooked skin side down.

Time: Lid Temp: Vent 1/2/3%:
17:35 230F 100%
18:35 250F 100%
19:35 270F 100%
19:45 270F 100%

 Notes:
-Pulled thighs at 165F. Could have gone longer but its a weekday lol.
-Smoker needed to be hotter before loading. Was aiming for 250F-300F and 1st hour was spent getting back up to temp.

 

[Brett-EDH]

How would you describe Dan-O's flavor profile? curious.

 

[AaronL]

How would you describe Dan-O's flavor profile? curious.

I would say it's savory. Good herbal notes and just enough spice. First time I've used it on chicken so more evaluating to come

 

[Timothy F. Lewis]

Looks great! I might need to get on that next weekend! Or Tuesday for that matter.

 

[AaronL]

Made this again tonight with better results. Increased cooker temp before loading. Extra hr got internal temp over 200F.

 

[Tim-wannabe-smoker]

Sounds and looks tasty. Were you going for crispy skin and if yes how'd it turn out?

 

[AaronL]

Sounds and looks tasty. Were you going for crispy skin and if yes how'd it turn out?

Was going for crispy and came out great!

 

[Donna Fong]

Looks fantastic. Did you make it a sandwich or how else did you serve it?

 

[AaronL]

Looks fantastic. Did you make it a sandwich or how else did you serve it?

Thanks, Donna! The thighs were served with roasted red potatoes + asparagus.